Best 2 Tofu Vegetable Pot Pie Recipes
The ultimate comfort food, tofu vegetable pot pie is the perfect dish for a chilly night or a cozy family dinner. With its rich and flavorful broth, tender vegetables, and crispy crust, this classic dish is sure to warm hearts and fill bellies. Whether you are a vegan, vegetarian, or simply looking for a healthier alternative to traditional pot pie, this plant-based version offers a delicious and satisfying experience. So gather your ingredients and let's embark on a culinary journey to create the perfect tofu vegetable pot pie.
Check out the recipes below so you can choose the best recipe for yourself!
TOFU VEGETABLE POT PIE
I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
- Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
- Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
- Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g
VEGETABLE-TOFU POT PIE
Steps:
- First, saute the onion in vegetable oil or solid spread in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked through and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves. When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn.
Tips:
- Use a variety of vegetables. This will give your pot pie a more complex flavor and texture. Some good options include carrots, celery, onions, peas, corn, and mushrooms.
- Don't overcook the vegetables. You want them to be tender but still have a little bit of a bite to them.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your pot pie.
- Season the pot pie well. Use salt, pepper, garlic powder, and onion powder to taste.
- Don't be afraid to experiment. There are many different ways to make tofu vegetable pot pie. Feel free to add your own favorite ingredients or variations.
Conclusion:
Tofu vegetable pot pie is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. This dish is also a good source of protein and fiber. So, next time you are looking for a comforting and satisfying meal, give tofu vegetable pot pie a try. You won't be disappointed!
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